Texas Steak Taterchos
Crispy potato slices layered like nachos and loaded with tender steak, sautéed onions and mushrooms, smoky bacon, melty cheese, crunchy fried onions, and bright pickled toppings. Finished with a light A1 butter drizzle and served with bold dipping sauces for the perfect balance of rich, tangy, and sweet heat.
Yield: 4 - 6 servings
Prep Time: 25 minutes
Cook Time: 30 minuses
Special Equipment: Sheet pan and Griddle
Ingredients
3 large russet potatoes, sliced ¼ inch longways
2 to 3 tbsp neutral oil
1 tsp garlic powder
Salt and coarse black pepper
1½ to 2 lb skirt steak
Salt
Coarse black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp oil
1 medium yellow onion, sliced
8 oz mushrooms, sliced
6 slices bacon, cooked and chopped
1½ to 2 cups quesadilla melting cheese
½ cup crispy fried onions
¼ cup green onions or chives
Pickled red onions
Pickled jalapeños
A1 Butter Drizzle
3 tbsp A1 steak sauce
2 tbsp butter
1 tsp water optional
Mango Habanero Dipping Sauce:
¼ cup mango habanero jam
1 tbsp butter
1 to 2 tsp water
Red Pepper Dipping Sauce:
¼ cup red pepper jam
1 tbsp butter
1 to 2 tsp water
Directions
Preheat oven to 400°F, toss potato slices with oil and garlic powder, spread in a single layer, and bake 6 to 8 minutes until just tender. Cool completely.
Cook bacon until crispy, chop, and set aside.
Heat a skillet or griddle with oil and cook potatoes until golden and crisp on both sides, then season with salt and pepper.
In the same pan cook onions and mushrooms until softened and browned, then set aside.
Season steak with salt, pepper, garlic powder, and onion powder and cook over high heat until browned. Rest 5 to 10 minutes and slice thin against the grain.
Layer crispy potatoes on a platter, add cheese while hot, then top with steak, onions, mushrooms, bacon, fried onions, pickled onions, jalapeños, and green onions.
Warm A1 sauce with butter until smooth and drizzle lightly over the top.
Warm each jam with butter and a splash of water until smooth and serve as dipping sauces.
